Carton chicken stock. Rotisserie chicken. Carrot, celery and noodles. You just might have everything you need in your fridge and pantry to make this warm, satisfying soup right now. We saute onion, carrot and celery in our Herbes de Provence Extra Virgin Olive Oil and add in more allium-rich, umami goodness from our Sariette Blend....
We love the convenience of a rotisserie chicken – especially when it’s paired with a batch of homemade enchilada sauce. New Mexico Chiles blitz together with Mexican Oregano and Mojave Garlic Pepper to make a versatile red sauce that’s wonderful for these enchiladas and so much more. It’s a great start to a tortilla soup...
Heard of one-hit wonders? When it comes to our cookware, we’re one skillet wonders. Meet the Staub Skillet – heavy, even-cooking, durable and dishwasher safe – quite wonderful, indeed! What do we cook in it? Almost everything including this skillet cornbread. Pantry staples come together in this simple dish that gets a spicy upgrade from...
Grandma pizza is a Sicilian-style pizza that’s often attributed to Long Island, New York. Grandma Pizza – or Square Pizza – is the home cook’s weeknight answer to pizzeria pizza. Crank up the heat in the oven and forget shaping dough. Grab a sheet pan, and there you have it: Grandma pizza! We grabbed a...
Backyard favorites like chicken legs and coleslaw combine with foodie flavors like our Cilantro and Lime Pepper and Peach Balsamic Vinegar. The result? A quick and delicious meal the whole family will love.
Our 18 Spice Chicken Blend boasts a big lineup of spice (18 to be precise) and boasts even bigger flavor. It’s just the thing for lean boneless, skinless chicken breasts. We pounded the breasts to an even thickness then layered on the flavor. They sear up golden brown and delicious. Make a big batch Sunday...
Oh, how we love Zhug. This Yemenite spice blend – also spelled Zhoug – is a combo of fiery chiles, warm spices and bright herbs. Sprinkle it in a dish with Arbequina Extra Virgin Olive Oil, and get to bread dipping. Add a dash to a cup of tomato soup. Zhug is also great for...
Juicy and delicious boneless, skinless chicken breasts. Is that an oxymoron? NO! There are so many ways to take advantage of this lean and convenient protein source. Got 30 minutes? Then take that bird for a dip. A quick half hour wet brine will get you to moist chicken with endless possibilities. Top salads. Tuck...
Sofrito is the beginning of so many great dishes. This basic preparation of aromatic ingredients is found in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. While there are versions of Sofrito that are ground aromatics, blitzed in a blender, most often Sofrito is cooked. Hop over to our blog to learn all about Sofrito, Mirepoix,...
Kartoffelsuppe. Now that’s a mouthful. And so is this soup! We love how this soup starts out with an aromatic mixture of onion, leek, carrot and celery root. That combo is called Suppengrun and is the German equivalent to French Mirepoix – read all about aromatic mixtures from around the world in our blog. Oktoberfest...